Grilled Fish with Mango Citrus Salsa

Ingredients

• 1½ lbs. fresh fish (tuna, swordfish, mahi mahi)
• 3 tbsp. fresh squeezed red grapefruit juice
• 3 tbsp. white wine
• 2 garlic cloves, minced
• 1 tsp. cumin
• 1 tsp. chili powder
• ½ tsp. dried leaf oregano
• ½ tsp. sea salt
• ½ tsp. coarsely ground black pepper
• ⅓ cup olive oil
• 2 red grapefruit, sectioned for garnish
• 2 large mangos, peeled, pitted and sliced in 2" wedges

Mango citrus salsa

• 1 red grapefruit, peeled and sectioned
• 1 large mango, peeled, pitted and cubed
• 1 jalapeno pepper, seeded and minced
• 1½ tsp. sugar
• ¼ tsp. sea salt
• 1 cup diced green, red and yellow pepper
• 1 large orange, peeled and sectioned
• 1 medium tomato, diced
• 3 tbsp. chopped red onion
• 1 tbsp. chopped fresh cilantro

Directions

1. Place fish in large, shallow dish.
2. Combine in small bowl, juice, wine, garlic, seasonings and olive oil. Blend well.
3. Reserve 2 - 3 tbsp. for basting and pour remainder of marinade over fish.
4. Chill for several hours, turning occasionally.
5. Grill fish about 6 inches from heat, basting with reserved marinade.
6. Cook until fish flakes with a fork, allowing 10 minutes per inch of thickness, and turning once.
7. Transfer to serving platter.
8. Drain extra juice from salsa and spoon ½ cup salsa over each serving of fish.
9. Garnish with grapefruit and mango slices.

Mango citrus salsa

1. combine all salsa ingredients in medium bowl.